Chicken Roast

Chicken - 1 lb.

Coconut Oil - 3 tbsp.

Mustard - 1/2 tsp

Dry Red Chilli - 2

Curry Leaves

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Salt & Pepper

Coconut - slices, 2 tbsp.

Heat Coconut Oil in a pan on medium heat.

Temper Mustard, Dry Red Chilli and Curry leaves.

Add Onion and Green Chilli; sauté until the Onion begins to turn golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala powders.

Once the raw smell of the masala's goes away add the Chicken along with the Coconut and required Salt and Pepper.

Cook closed for about 20 minutes stirring occasionally.

Serve warm with Rice / Roti.